Peppers Recipes

Sherry Said:

My husband loves stuffed peppers, but out of the ten recipes I've tried...?

We Answered:

I think he wants more flavor not more sauce. Try mixing in some taco seasoning with the sauce or to get that flavor yourself use: Chili powder, cumin (lots of cumin, just smell it it smells like spanish flavor), garlic powder, onion powder and a bit of beef stock powder if you have it.

Karl Said:

What can be subsituted for sweet, green, yello, red peppers in recipes?

We Answered:

Tomatoes and radishes, pomagranite seeds and beets are good for red.
Yellow crookneck squash, and corn for yellow.
Carrots, sweet potatoes and pumpkin for orange.
And last, for green Broccoli, Kale, Romaine lettuce, Bok choy, Zucchini, Collard greens, Brussel Sprouts, Turnip, tomatillos, Spinach, Asparagus, Celery, Cucumbers, Cabbage, Artichoke, Okra
And don't forget you can add colorfull fruits to any dish.

Beverly Said:

need some good natural pickle recipes, peppers, etc?

We Answered:

here is a great recipe for pickled peppers
Pickled Peppers
2 pounds Hungarian or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
6 cups vinegar
2 cups water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).

Yield: Makes 7 to 8 pints

Procedure: Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace. Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening.

EASY CUCUMBER PICKLES (SWEET)

2 tbsp. coarse salt
6 tbsp. pickling spices
1 tbsp. alum
1/2 gal. vinegar (may be distilled)

Cucumbers
Sugar

Pack gallon jar with whole cucumbers. (May be plastic jar). Mix salt, pickling spices, alum, and vinegar. Pour over cucumbers. Cover tightly. Let set 6 weeks. Pour off vinegar. Slice all cucumbers in round slices. Layer back in jar. To each 2 cups cucumbers, add 1 cup sugar. This makes its own syrup. Cover tightly. It is not necessary to seal.

Anthony Said:

Recipes for fresh tabasco peppers?

We Answered:

You can substitute your tabasco for the jalapeno in these recipes:

Jalapeno Cilantro Cashew Sheeze

Ingredients (use vegan versions):

1 cup raw cashews, soaked at least 2 hours
1 jalapeno or serrano pepper, seeded and minced
2-4 Tbsp. extra virgin olive oil
1/4 cup cilantro leaves (or more)
1 Tbsp. nutritional yeast
1-2 cloves garlic, pressed
juice of 1 lime
sea salt to taste

Directions:

Place all ingredients in a blender and blend until smooth. You may need to add a bit of water, depending on your blender speed and how much olive oil you use. This sheeze is very good on raw tacos and burritos.

Source of recipe: My version of traditional raw sheeze.

Makes: about 1 and 1/2 cups of sheeze spread,
Preparation time: 15 minutes

Raw Peperonata
1 tabasco pepper
1 red, bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1/2 red onion
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1 Tbsp. fresh minced oregano or 1 tsp. dried
sea salt to taste

Combine olive oil, red wine vinegar, garlic, and oregano and set aside. Core bell peppers and cut lengthwise into 1/4 inch slivers.
Cut onion lengthwise and sliver.
Combine peppers and onion in a large bowl and add dressing and salt to taste.
I find it best to refrigerate for a few hours, s
tirring occasionally to work the peppers on top down into the dressing.

Source of recipe: My version of cooked peperonata.

Makes: 6 - 8 servings,

Raw Succotash

2 ears yellow corn, shucked and kernels removed
1 cup fresh lima beans
1 carrot, diced
2 roma tomatoes, diced
2 green onions, sliced including green part
1 tablespoon fresh minced herbs (basil, parsley, cilantro...whatever you like)
1 tablespoon olive oil
1/2 teaspoon sea salt
1 jalapeno, minced (optional)

Mix all ingredients in a bowl and enjoy. You can substitute any fresh bean or pea if you can't find limas. I often use green beans cut into bite-sized pieces. You can also add a little Bragg's or the juice of a lime or lemon.

Source of recipe: Mine

Makes: 2 servings, Preparation time: 20 minutes

Spicy Red Pepper Soup

Ingredients (use vegan versions):

1 large red bell pepper, chopped
1 roma tomato, peeled and chopped
1/4 cup sweet onion, chopped
1-2 cloves garlic, pressed
1 small jalapeÃ±o, seeded and minced
1/2 cup water
1 tablespoon cold pressed EVOO
1/4 cup fresh cilantro, leaves only
juice of 1/2 lime
1/4 teaspoon cumin
1 teaspoon sea salt
1/2 avocado

Place all ingredients except for avocado in a food processor or blender. Blend until smooth, this may take a few minutes.
Taste and adjust seasonings to liking.
Refrigerate until you are ready to serve.
When you are ready to serve, add 1/2 chopped avocado and blend until smooth.
The avocado adds a creaminess to the soup.
If you don't like spicy food just leave out the jalapeÃ±o,
it's still an awesome soup.

Southwest Flax Crackers

Ingredients (use vegan versions):

1/2 cup julienned sundried tomatoes
1/2 cup flax seed
2 cloves garlic, pressed
1 small jalapeÃ±o, seeded and minced
1/4 cup fresh cilantro leaves
1 tablespoon olive oil
1/4 cup ground raw sunflower seed
1 teaspoon sea salt

Directions:

Soak sundried tomatoes for at least 1 hour in just enough water to cover them.

Soak flax seed for at least 2 hours in just enough water to keep them from clumping.

Put sundried tomatoes and soaking water in a blender pitcher. Add garlic, jalapeÃ±o, cilantro, and olive oil to pitcher. Blend until you get a slightly chunky paste. Pour tomato paste into a bowl and stir in flax seed, ground sunflower seed, and sea salt.

Spread on teleflex sheets and dehydrate at 105 degrees Fahrenheit for 3-4 hours. Using a knife, carefully cut into squares. Continue to dry for and additional 6 hours. Flip crackers and dry until crisp. I generally dehydrate for a total of about 18 hours. You can use more or less jalapeÃ±o, depending on your taste.

Pesto Veggie Appetizers

1/2 cup walnuts, soaked 2 hours and drained
1/2 cup sundried tomatoes, soaked 2 hours and drained
1/4 cup fresh basil leaves
1 handful of fresh spinach leaves
4 cloves garlic, pressed
1 fresh Tabasco pepper (or other small red chile pepper), seeded and minced
3-4 tablespoons cold pressed extra virgin olive oil
1/2 teaspoon sea salt
2-3 roma tomatoes
1 medium zucchini
1 medium yellow squash
chopped tomatoes, shredded fresh basil and/or raw pine nuts to garnish

Place walnuts, sundried tomatoes, basil leaves, spinach, garlic, and Tabasco pepper in a food processor or blender and process while adding olive oil until you reach the desired consistency. You may also

Rafael Said:

Recipes that have all or most of these foods: chicken, rice, cheese, pineapple, peppers and potatoes?

We Answered:

What do you think of this?

Wild Rice and Sweet Potato

Ingredients

* 3 cups fat-free, less-sodium chicken broth
* 1/2 cup chicken breast steamed and chopped (can cook how you want or use sauteed chicken tenders.)
* 1 cup uncooked wild rice
* 2 cups (1/2-inch) cubed peeled sweet potato
1 tablespoon plus 1/2 teaspoon olive oil, divided
* 1/3 cup green pepper
* 1/2 cup pineapple with juice. Use more juice as needed for taste.
* mint springs(optional)

Preparation

Bring the chicken broth to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.

Preheat oven to 400Â°.

Combine the sweet potato and 1/2 teaspoon oil in a bowl, tossing well to coat. Arrange sweet potato in a single layer on a jelly-roll pan. Bake at 400Â° for 30 minutes, turning once.

Combine rice, chicken, pineapple & juice, green peppers; gently stir in potato. Cover and chill 1 hour. Garnish with mint sprigs, if desired.

Experiment with adding a little very mild cheese like fresh mozzarella.

;)

Myrtle Said:

Family is coming to dinner and has requested Stuffed Bell Peppers. Any recipes?

We Answered:

Fiesta Stuffed Peppers

1/2 cup cooked long-grain white rice
1 1/2 pounds lean ground beef
1 onion, finely chopped
1 egg
1/2 teaspoon salt
1 3/4 cups salsa, divided
1 orange bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 red bell pepper, halved and seeded

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.
Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).

http://allrecipes.com/Recipe/Fiesta-Stufâ€¦

Peppers Recipes

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